Pecan Pie Cobbler

Pecan Pie Cobbler

Ingredients

• 1 box refrigerated pie crust, softened to room temperature
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup melted butter
• 4 1/2 teaspoons vanilla
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream (optional)

How To Make Pecan Pie Cobbler

1. Preheat the oven to 425°F.
2. Grease a 13×9-inch glass baking dish with shortening or cooking spray.
3. Remove 1 pie crust from the pouch and unroll it on a work surface. Roll into a 13×9-inch rectangle. Place the crust in the dish and trim the edges to fit.
4. In a large bowl, stir together the corn syrup, brown sugar, melted butter, vanilla, and eggs with a wire whisk. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
5. Remove the second pie crust from the pouch and unroll it on a work surface. Roll into a 13×9-inch rectangle. Place the crust over the filling and trim the edges to fit. Spray the crust with butter-flavor cooking spray.
6. Bake for 14 to 16 minutes, or until browned. Reduce the oven temperature to 350°F.
7. Carefully spoon the remaining filling over the baked pastry. Arrange the pecan halves on top in a decorative fashion.
8. Bake for an additional 30 minutes or until set. Cool for 20 minutes on a cooling rack.
9. Serve warm with vanilla ice cream, if desired.